Step 1

Gently toast the whole almonds in a 350F oven for 7-8 minutes

Step 2

Remove from oven and finely chop

Step 3

Preheat the oven to 400F

Step 4

In a large bowl combine the flour, baking powder, cocoa powder, cinnamon, and almonds

Step 5

In a separate bowl, whisk the eggs.

Step 6

Add the sugar, honey, mosto cotto, olive oil, coffee, and orange zest.

Step 7

Continue mixing until well combined.

Step 8

Slowly add the flour mixture until combined.

Step 9

Put the dough on a flat surface with a little flour, then knead it with your hands for a few minutes to form a ball. This will be a soft dough.

Step 10

Separate a small piece of dough (about one large handful) and roll it into a ball.

Step 11

Transfer to a floured surface and flatten with a rolling pin until it is about 1/4-1/2” (0.6-1.3cm) thick.

Step 12

Using a knife or pizza cutter, cut the dough into 2” (2.5cm) strips at an angle, to form diamond shapes. You can also use a diamond cookie cutter.

Step 13

Put the cookies on a baking tray lined with parchment paper.

Step 14

Bake for 5 minutes. The cookies will appear puffy and soft.

Step 15

Remove from the oven and let the cookies cool completely.

Step 16

Melt dark chocolate in a double boiler with a few drops of olive oil.

Step 17

Dip the cookies in the chocolate using tongs or a spoon and place them on parchment paper to cool. Alternately, you can place the cookies on a wire rack and drizzle melted chocolate over the top.